Baked zucchini chips recipe
Thin, crispy, delicious and super addictive ! These baked zucchini chips are a great way to use up all that zucchini and make your favourite finger food.
Servings 2
Ingredients
- 1 large zucchini cut into thin slices
- 1 cup bread crumbs
- 1/4 teaspoon black pepper
- Salt to taste
- 1 tsp Red chilli flakes
- 1 tbsp Garlic powder
- 1/4 cup Cornflour-water mix (thin consistency) to dip chips for coating
Instructions
- Preheat the oven to 200°C for 10 minutes.
- Cut zucchini in to thin slices. Sprinkle salt over the slices, then rinse and dry them.
- This crucial step helps get rid of some of the water content of the zucchini, which helps prevent sogginess.
- Meanwhile, in a bowl mix breadcrumbs, salt, pepper, garlic powder ad chilli flakes.
- Dip zucchini slices into cornflour water mix (thin consistency) and coat with bread crumbs on both sides.
- Arrange zucchini on a baking tray with lined sheet of aluminium foil.
- Bake for 15 minutes.
- In between turn the chips over after 7 minutes and continue baking until golden.
- In the meanwhile keep an eye not to burn them. Serve immediately.
- If you wish to store for later use then allow to cool to room temperature before storing in an airtight container.
Notes
I prefer to use larger zucchini squash because the chips shrink as they bake. However, you can use any size of zucchini available.
While slicing the zucchini you can use a mandolin slicer, because all the zucchini slices are exactly uniform so they come out baked perfect.
Use parchment paper, silpat mat or aluminum foil to line your baking tray.
You can season your baked Zucchini chips any way you like. I sometimes love them with a touch of chaat masala, paprika and cumin.